Meatball Soup with Sweet Potatoes and Chickpeas

Meatball soup with sweet potatoes and chickpeas is cooked with one of the traditional Moroccan spice mixes – Ras-el-Hanout. Usually, it includes cinnamon, ginger, turmeric, coriander, cumin, cloves, pepper, nutmeg, cardamom, fennel, saffron. In general, the number of ingredients in ras-el-hanout, according to various sources, can reach a hundred.

This meatball soup is especially good on the second or third day, when all tastes unite into a single bright melody.

Ingredients:

Large sweet potato (or equal piece of pumpkin) – 1 pcs.

Chickpeas – 1 can

Onion – 1 pcs.

Carrots – 2 pcs.

Red bell pepper – 1 pcs.

Small noodles – 4 tbsp.

Vegetable broth or water – 2 liters

Ras-el-Hanout spices – 2 tbsp.

Grated lemon peel – 1 tsp.

Brown sugar – 1 tbsp.

Olive oil – 2 tbsp.

Salt – a pinch

Cilantro – 1-2 sprigs

For meatballs:

Minced meat from chicken breasts – 200 g

Cilantro – 3-4 sprigs

Green onions – 3-4 feathers

Salt – a pinch

Ground Black Pepper – a pinch

Olive oil – 1 tbsp.

Ras-el-Hanut:

Cinnamon – 2 tsp.

Ground cumin seeds – 1 ½ tbsp.

Ground coriander seeds – ¾ tbsp.

Ginger powder – ¾ tbsp.

Turmeric – 2 tsp.

Ground red pepper – 1 tsp.

Meatball Soup – Preparation:

Prepare a mix of spices by mixing all the ingredients. For soup you need 2 tablespoons, the rest can be stored in a closed dry jar.